BEST nachos EVER

But seriously the meat is wonderful and this is by far the best taco esque way to cook ground beef(we actually used ground bison) And I feel like I would have never paired the meat with the plantains and it was just so wonderful. 

INGREDIENTS 

PLANTAINS:  2 green plantains                 1/2 tablespoon coconut oil, melted
TACO MEAT: 2 teaspoons coconut oil                 1/ 2 medium onion, minced (about 1/ 2 cup)                 3 cloves garlic, minced (about 1 tablespoon)                 2 tablespoons chili powder                 1 teaspoon ground cumin                 1 teaspoon ground coriander                 1/ 2 teaspoon dried oregano leaves                 1/ 4 teaspoon cayenne pepper                 3/ 4 teaspoon salt                 1 pound ground beef                 2 tablespoons tomato paste          1/ 2 cup chicken broth          2 teaspoons cider vinegar
GARNISH: minced scallions jalapeño slices diced avocado shredded lettuce chopped tomato fresh lime juice

DIRECTIONS 

Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside. Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting, slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the melted coconut oil. LAY DOWN PARCHMENT PAPER AND Bake the plantains. Use four coins to make each “tortilla:” Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt. While they bake, the natural starches make them stick together. Bake for about 30 minutes until very crisp and beginning to brown. Remove from the oven and sprinkle with additional salt, if you’re feeling it. Meanwhile…

Make the taco meat. Heat the coconut oil in a large, non-stick skillet over medium heat, about 2 minutes. In a small bowl, mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes and add the spices. Push the meat to the side of the pan and drop in the tomato paste, frying until it darkens a bit, about 3 minutes. Add the chicken broth and vinegar; stir to combine. Bring to a boil, then reduce to simmer and cook, uncovered, 10 minutes, until the liquid has reduced and thickened. Add salt and pepper, to taste. (Abby changes: add the onion in the last 5 minutes so its a little more on the raw side, or earlier if you want it more on the cooked side).

Dig in! Pile the meat on top of the plantain chips and top with your favorite garnishes.

Joulwan, Melissa (2013-10-21). Well Fed 2: More Paleo Recipes for People Who Love to Eat (Kindle Locations 3675-3692). Smudge Publishing. Kindle Edition.